7 great ideas how to cook perch in the oven

Combine the fish with tomatoes, olives, white wine, sour cream, onion and cheese.

1. Sudak with onions and cheese

Ingredients

• 300 g of semi-solid cheese;
• 2 onions;
• 250 g sour cream;
• 2-3 tablespoons of mayonnaise;
• 1½ tablespoons olive oil;
• 800 g perch fillet;
• salt and pepper to taste;
• 1 tablespoon lemon juice;
• 1 sprig of parsley and a slice of lemon for decoration.

preparation

Cheese rub on a coarse grater. Onions cut into half rings. Mix the sour cream and mayonnaise.

Onion saute until soft in olive oil. Cool and place approximately ⅓ to the bottom of a baking dish.

Fish on all sides with salt and pepper and drizzle with lemon juice. Put into a mold. Top, pour the remaining onions and pour the sauce.

Bake perch 25 minutes at 180 ° C. After sprinkle with the cheese and leave in the oven for another 15 minutes. Serve with parsley and lemon.

2. Zander with garlic and sour cream on the grill of the oven

Ingredients

• 1 bunch grasses (e.g., thyme and oregano) - optional;
• 1 perch weighing 800-900 g;
• salt and pepper to taste;
• 1 tablespoon olive oil;
• 2 garlic cloves;
• 3 tablespoons of cream;
• a slice of lemon to feed.

preparation

Herbs finely chop. Clean fish, disemboweled, remove the tail and head. Cut into large pieces. On the sides of each side make 3-4 deep notch.

Sudak from all sides, sprinkle with salt, pepper and herbs. After the fold in a bowl, cover with cling film and leave in the refrigerator overnight.

Preheat oven to 180 ° C. If there is a grill mode, use it. Cover the baking sheet with parchment paper. Put on top the bars for baking. At her place the fish and drizzle with oil.

Bake fish about 20-30 minutes, until the skin is not it will be crispy and roasted.

Garlic pass through the press. Mix it with sour cream and serve the fish with lemon slice.

3. Sudak with nuts

Ingredients

• 70-80 g of walnut;
• 1 clove of garlic;
• 1 bunch grasses (e.g., rosemary, sage and thyme);
• 3 tablespoons olive oil;
• 1 tablespoon lemon juice;
• 1 kg fillet perch;
• Salt to taste;
• vegetables and herbs for garnish - optional.

preparation

Nuts chop into pieces of medium size. Garlic pass through the press. Chop the herbs.

Mix nuts, garlic, rosemary, sage, thyme, butter and lemon juice.

Preheat oven to 180 ° C. Lightly grease a baking sheet with olive oil. Put the fillets on it. Season with salt and cover with peanut sauce.

Bake perch in the oven for 20-25 minutes. Serve with greens and vegetables.

4. Sudak with onions and carrots

Ingredients

• 1 kg fillet perch;
• 2 onions;
• 2 carrots;
• 3 tablespoons olive oil;
• salt and pepper to taste.

preparation

Fillets cut into pieces the size of 10-12 cm, onion - small cubes. Carrots grate on a coarse grater.

In the frying pan, heat 2 tablespoons butter. Fry onion until soft to medium heat for 5 minutes. After add the carrots and cook all together for about 5 more minutes. Add a little salt and pepper.

Each fillet with salt and pepper. Put in a baking dish, the laid foil. Add the butter and vegetables. Gently close the foil on top.

Bake for 30 minutes at a temperature of 200 ° C.

5. Sudak in tomato sauce

Ingredients

• 1 onion;
• 2-3 large tomatoes;
• 10 garlic cloves;
• ½ lemon;
• 5 tablespoons olive oil;
• 1 ½ teaspoon ground coriander;
• 1 teaspoon ground paprika;
• 1 teaspoon ground cumin;
• ½ teaspoon ground red pepper;
• Salt to taste;
• 1½ tsp capers;
• 50 g raisins;
• 700 g perch fillet;
• a sprig of parsley and a few lemon slices to feed - optional.

preparation

Onion cut into small cubes, tomatoes - large. Garlic pass through the press. With lemon, remove the zest and squeeze the juice out of it.

Over medium heat, heat the olive oil in a deep frying pan. Fry onions for 2-3 minutes. Add the tomatoes, garlic, spices, a pinch of salt, capers and raisins. Simmer 15 minutes, stirring constantly.

Fish with salt on both sides. The capacity for roasting Put half of the finished tomato sauce, and on top of it - the fish fillets. Sprinkle with lemon juice, sprinkle with zest and pour the sauce remains.

Bake in oven at 180 ° C for 20-25 minutes. Before serving, garnish with fresh herbs and lemon slices.

6. Zander with olives and cherry

Ingredients

• 12 cherry tomatoes;
• 10-12 pitted black olives;
• 1 bunch grasses (e.g., rosemary, sage and thyme);
• 1 perch weighing 1 200-1 400 g;
• 3 tablespoons olive oil;
• 2 garlic cloves;
• salt and pepper to taste;
• 3-4 peas of fragrant black pepper;
• grilled vegetables for garnish - optional.

preparation

Tomatoes and olives cut into halves. Put a sprig of rosemary and a few sage leaves, and chop the rest.

Clean the fish, wash and gutted. Dry with paper towels. Rub the inside with oil, add whole cloves of garlic, a sprig of rosemary, a few leaves of sage and a little salt.

Foil, spread on a baking sheet and brush with olive oil. Put on his perch and around the fish - olives and tomatoes. Sprinkle vegetables and fish chopped herbs. Season with salt and pepper and add a few peas black pepper. Drizzle with oil and cover with foil so that a small portion remained open.

Fish Bake at 180 ° C for 30-35 minutes. After remove the dish, open the foil and place in oven for another 5-7 minutes. Serve with cooked vegetables or other garnish.

7. Pike perch with vegetables and white wine

Ingredients

• 1 onion;
• 1 carrot;
• 2 garlic cloves;
• 1 bunch parsley;
• 4 chives stem;
• 200 g butter;
• 4 perch fillet pieces (200-250 g each);
• salt and pepper to taste;
• 200 ml of white wine;
• The dried 200 g of white bread;
• 1 tablespoon olive oil;
• mashed potatoes for garnish - optional.

preparation

Onions cut into rings, carrots - long thin cubes, garlic - small pieces. Parsley and green onions feathers at ⅔ the length of chop.

Take four pieces of aluminum foil - each of them has to be more than half the fillet pieces. Arrange on a baking sheet. The middle of each smear each butter.

Sliced ​​vegetables and remaining onion stalks is divided into four equal parts and place on foil. Top - fish fillets, and on it - a piece of butter. Salt and pepper.

Gently lift the edge of the foil to get the sack. Inside each pour 50 ml of wine. Bake dish in an oven preheated to 180 ° C for 15-20 minutes.

While preparing fish, chop the bread into small pieces and fry it in olive oil until golden brown. Cool. Mix with parsley and chives.

Carefully remove the fish from the oven ready. Put together with vegetables on a la carte dishes. Pour on top of the "bags" sauce and sprinkle with croutons with herbs.

Serve with mashed potatoes or other garnish.